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This skin-on spud mixture is my go-to when I need something filling, snappy and smooth all wrapped up together. Loaded with soft chunks of red potatoes, snap-fresh celery, crispy bacon bits, chopped hard-boiled eggs and zesty onion, it vanishes quickly at backyard barbecues and outdoor get-togethers. It keeps its wonderful texture and every mouthful delivers that down-home taste everybody wants.
The first time I brought this to a neighborhood potluck, it was the talk of the party. Folks came back for extra helpings, and now it's the only potato mix I'll make when company's coming.
Ingredients
- Red potatoes: They're soft inside but hold their shape, and those red jackets add nice color. Try to find small ones that are about the same size with smooth skins.
- Large eggs: They add hearty texture and make everything richer with their creamy yolks. Fresh ones will peel much easier.
- Bacon: Adds that irresistible smoky crunch that stands out. The thicker cuts work best for bigger bacon flavor.
- Onion: Gives a nice punch and zip, especially when cut small. A fresh sweet variety won't take over the other flavors.
- Celery: Keeps everything light and crunchy. Look for bright green, firm stalks without any soft parts.
- Mayonnaise: Brings it all together with creamy goodness. Don't skimp here—regular mayo tastes way better than light.
- Salt and pepper: Let you adjust the flavor just how you want it. Grinding your pepper fresh makes a real difference.
Instructions
- Get Your Potatoes Ready
- Clean your potatoes thoroughly and cut out any bad spots, then drop them in a big pot with salty water. Cook until you can stick a fork in them but they don't fall apart, about 15 minutes or so. Drain them well and let them cool completely so they stay intact when mixed.
- Fix Up the Eggs
- Put your eggs in a pot and add cold water until they're covered by an inch. Heat them to a good boil, then take them off the heat right away. Cover the pot and let them sit for 10-12 minutes to finish cooking gently. Move the eggs to ice water to cool them down fast and make the shells come off better. Peel and chop them into small chunks.
- Make the Bacon Crispy
- Spread your bacon strips in a big pan and turn the heat to medium-high. Let them cook without moving until they start browning on the bottom, around 5 minutes, then flip and cook until they're nice and crispy all over. Put them on paper towels to soak up the extra fat and break into pieces once they cool.
- Cut Up Everything
- Chop the onion and celery into tiny, even pieces so they blend in nicely. When the potatoes are cool enough to handle, cut them into bite-sized chunks, keeping the skins on for extra flavor and pretty color.
- Put It All Together
- In a big bowl, throw in your potatoes, eggs, bacon bits, onion and celery. Scoop the mayo on top, sprinkle with salt and pepper, then mix everything gently until it's all coated evenly. Don't stir too hard or you'll mash the potatoes. Pop it in the fridge for at least an hour so all the flavors can mix before you serve it.
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I adore how those red potato skins make this dish pop while taking me back to my grandma's cooking. She never peeled them, saying they looked prettier and tasted better that way, and I'm so glad I kept doing it her way.
Storage Tips
Store any leftovers in the fridge with a tight lid. It'll stay good for about 3 days. If it seems dry after sitting overnight, just mix in a spoonful of mayo to bring back the creaminess.
Ingredient Substitutions
Want something a bit lighter? Try mixing half Greek yogurt with your mayo. Don't eat meat? Skip the bacon and add a dash of smoked paprika for that smoky taste. You can swap in red onions if you like things with more kick.
Serving Suggestions
This tastes best cold next to hot-off-the-grill hamburgers, brats, or pulled chicken. It goes great with juicy tomatoes or buttery corn. If you're taking it to a picnic, pack it in a good container that seals tight to keep it cold and fresh.
Cultural and Historical Notes
The American version of potato salad came from German folks who settled here in the 1800s. This classic style became a hit at community dinners and family picnics. The bacon and mayo combo shows off the comfort food style that's big in the Midwest.
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This red-skinned potato mix brings folks together and will definitely leave an impression at your next cookout. Make it ahead of time and enjoy all those creamy, crunchy bites.
Frequently Asked Questions
- → Which potatoes should I pick?
Opt for red-skinned ones since they're firm and creamy after boiling, making them great for this dish.
- → Can I make this ahead?
Definitely! Let it chill for at least an hour—this helps the flavors blend better.
- → What can I swap for bacon?
If you don’t eat bacon, you can switch it out with smoked tofu, diced ham, or leave it off completely.
- → How do I keep potatoes firm?
Don’t overcook them! Boil until just soft, then cool them before combining with other ingredients.
- → Can I change the dressing?
Sure! Use some Greek yogurt, sour cream, or even a light vinaigrette for something different.